Season the chicken breasts with salt, pepper, and oregano.

Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes on each side until golden brown and cooked through.

Remove the chicken from the skillet and set aside.

In the same skillet, add minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and bring to a simmer. Stir in the grated Romano cheese until melted and smooth.

Return the chicken to the skillet and coat with the sauce. Keep warm on low heat.

In a pot, bring salted water to a boil and cook the linguine according to package instructions until al dente.

In a separate pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute.

Add the lemon juice and zest to the pan, followed by salt and pepper. Stir to combine.

Drain the pasta and add it to the lemon garlic mixture, tossing to coat evenly.

Serve the pasta topped with the Romano chicken and garnish with fresh parsley.